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For this dessert you will need 12 shot glasses or demitasse cups that each hold 1 ounce (2 tablespoons).

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Rate this recipe 3.1/5 (44 Votes)


  • 4 ounces white chocolate
  • broken up
  • ¼ cup whole milk
  • 2 tablespoons light corn syrup
  • ½ cup whipping cream
  • Toasted slivered almonds or fresh raspberries (for garnish)


servings 12
Level of difficulty Average
Cost Average budget


Step 1

In a small saucepan or a microwave-safe bowl, combine the white chocolate and milk. Place saucepan over medium heat or put the microwave-safe bowl, uncovered, in the microwave oven on high.
Stirring often, heat until milk is hot and chocolate is melted. Cool to lukewarm. Stir in the corn syrup.

Step 2

Whip the cream and fold into the cooled mixture. Divide the mixture between cups or glasses, depending on the size of the containers. Cover and refrigerate for about 4 hours until firm.

Step 3

Garnish with toasted slivered almonds or fresh raspberries before serving.

Can be prepared 2–3 days before serving.

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